Modern European cuisine perhaps encompasses the largest collection of restaurants in the capital, so it would be virtually impossible to avoid sampling Modern European food in London.The fundamental essence of Modern European cooking is really more about themes and associations than with hard and fast rules.Influences of Modern European CuisineEurope forms one of the greatest culinary canvases in the world, so Modern European cuisine is one that experiments with techniques and ideas from many different countries. Unsurprisngly it is therefore very tempting.
Modern European Restaurants in London
Essential Ingredients
Whilst traditionally chefs would be affiliated with one particular style of cooking and stick to it, Modern European food has seen a marked shift towards a more relaxed and less specific attitude to ingredient selection and preparation.The adoption of Mediterranean style cooking, involving lots of grilling, roasting, olive oil, garlic and fresh herbs is probably the most obvious characteristic of Modern European food. However, any attempt to define it further will always be met with exceptions such is the fluidity of Modern European cuisine.
Classic dishes
Classic examples of Modern European food include bread and butter pudding made from panettone, gravadlax and potato roast, chicken liver mousse with red onion marmalade and wild mushroom tempura.These dishes illustrate that by experimenting and mixing different styles of cooking from different countries a new and worthy cuisine is created.Modern European food can be sampled at Modern European restaurants across the capital and attracts diners as diverse in age and wealth as the variety of London restaurants it is served in.
European food
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Thursday, February 12, 2009
Monday, February 9, 2009
European cuisine
European cuisine, or alternatively Western cuisine is a generalized term collectively referring to the cuisines of Europe and other Western countries. European cuisine includes that of Europe and to some extent Russia, as well as non-indigenous cuisines of North America, Australasia, Oceania, and Latin America. The term is used by East Asians to contrast with Asian styles of cooking.[1] This is analogous to Westerners referring collectively to the cuisines of Asian countries as Asian cuisine. When used by Westerners, the term may refer more specifically to cuisine in Europe; in this context, a synonym is Continental cuisine, especially in British English.
The cuisines of Western countries are diverse by themselves, although there are common characteristics that distinguishes Western cooking from cuisines of Asian countries[2] and others. Compared with traditional cooking of Asian countries, for example, meat is more prominent and substantial in serving-size, and Westerners traditionally have a far more in-depth knowledge concerning specific methods of preparing and serving different cuts of meat than Asian cooks.[3] Steak in particular is a common dish across the West. Similarly to some Asian cuisines, Western cuisines also put substantial emphasis on sauces as condiments, seasonings, or accompaniments (in part due to the difficulty of seasonings penetrating the often larger pieces of meat used in Western cooking). Many dairy products are utilized in the cooking process, except in nouvelle cuisine.[4] Wheat-flour bread has long been the most common sources of starch in this cuisine, along with pasta, dumplings and pastries, although the potato has become a major starch plant in the diet of Europeans and their diaspora since the European colonization of the Americas.
Restaurants advertised to be specializing in generic Western cuisine in Asia tend to have menus containing a mixture of dishes mainly from France, the English-speaking world, and Germany. Since the early 1990s dishes from Italy and Spain have become more prominent on these restaurants' menus
The cuisines of Western countries are diverse by themselves, although there are common characteristics that distinguishes Western cooking from cuisines of Asian countries[2] and others. Compared with traditional cooking of Asian countries, for example, meat is more prominent and substantial in serving-size, and Westerners traditionally have a far more in-depth knowledge concerning specific methods of preparing and serving different cuts of meat than Asian cooks.[3] Steak in particular is a common dish across the West. Similarly to some Asian cuisines, Western cuisines also put substantial emphasis on sauces as condiments, seasonings, or accompaniments (in part due to the difficulty of seasonings penetrating the often larger pieces of meat used in Western cooking). Many dairy products are utilized in the cooking process, except in nouvelle cuisine.[4] Wheat-flour bread has long been the most common sources of starch in this cuisine, along with pasta, dumplings and pastries, although the potato has become a major starch plant in the diet of Europeans and their diaspora since the European colonization of the Americas.
Restaurants advertised to be specializing in generic Western cuisine in Asia tend to have menus containing a mixture of dishes mainly from France, the English-speaking world, and Germany. Since the early 1990s dishes from Italy and Spain have become more prominent on these restaurants' menus
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